Mapo Tofu Pixian Bean Paste Sichuan Pepper Quick Dish

The ratio of minced meat to tofu is 1:7. Adjust the amount of minced meat based on the size of the tofu. Add soy sauce, sugar, cooking wine, and chopped green onion to the minced meat, mix well, and marinate for 5-10 minutes. While marinating, cut the tofu into cubes and blanch. If you prefer firm tofu, there's no need to blanch it. For soft tofu, blanch it by placing it in boiling water for 1 minute after the water boils again, then remove.

Heat the pan with warm oil, add Sichuan pepper and dried chili over low heat. Here, I use about 2g of Sichuan pepper (around 30-40 pieces) and 2g of dried chili (a small pinch). My Pixian Bean Paste and dried chili are not very spicy. Be careful to use low heat to release the aroma of the Sichuan pepper. Do not let it burn. If the Sichuan pepper turns black, remove it immediately and discard, using the remaining oil.

Add Pixian Bean Paste and stir-fry until the oil turns red, then add the minced meat. Turn to medium heat. Stir-fry the minced meat until it changes color, about 1-2 minutes.

Add tofu and 100ml of water. Add sugar. Shake the pan to coat the tofu with the sauce or partially submerge it in the sauce. Taste and adjust the seasoning—add sugar if it's too salty or more bean paste if it's too bland.

After adjusting the flavor, add 50ml of starch water and turn to high heat. Add chopped green onion and serve immediately.